Jump to content

Search the Community

Showing results for tags 'Italian'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge
    • Q&A Fridge
    • Society Features
    • eG Spotlight Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


LinkedIn Profile


Location

  1. Hi there Helen Pidd here. I'm a journalist from the Guardian in London (www.guardian.co.uk). I'm writing an article about what "foreign" foods are most popular in other countries. Eg, Indian in Britain, Chinese in India, Italian in Japan, etc. And I am interested to hear your thoughts on what non-Italian cuisine is most popular with Italians. Our Rome correspondent tells me that Italians are generally very conservative where food is concerned and that anyone below the age of about 30 views foreign food with the deepest possible suspicion. eg For a Roman, 'foreign food' is, say, from Tuscany, which is two hours up the motorway. Is there any truth in this? All thoughts gratefully received. thanks a lot Helen
  2. I'm not quite sure where this thread will go, but it did seem a nice capper to the project we've all been doing the past year and a half(!). Certainly in America, the wave of Italian immigrants, particularly from the South, at the turn of the 20th century collectively formed a style of cooking rooted in limited access to the ingredients they had back in Italy. This type of cooking formed an enduring preconception of "Italian cooking" that lingered only until maybe the last decade or so. There's certainly a dark side, lurking in far too many "red checker tablecloth joints" that even misunderstand Italian American cooking: buckets of garlic, hick, pasty tomato sauce, gobs of cheese over everything. But there's also cioppino, Sunday gravy, baked ziti, lemon chicken, clams casino . . . I'm fairly uninformed in Italian American cooking. I find the topic fascinating, particularly in watching the cooking and understanding of the cuisine "evolve" with differing waves of immigrants. Those from the South largely dominated the scene in the early 20th century on up through the 60s and 70s, when Northern Italian cooking seemed to come into vogue. Was it because immigrants from the North were arriving then? An effort to compete with French cooking that was sweeping the land? This thread can be used to discuss that evolution. Or to talk about either dishes from Italy that were "Americanized" or new standards of the Italian immigrant. And I don't want this to be just about Italian Americans: how have Italian immigrants evolved and adapted their cooking in other countries if there is a marked community there?
  3. I used to have a book of recipes from former southern French chef Pierre Vedel. No longer can find the book, but fortunately I managed to type up three recipes from it and still have them on my computer. One is for a pasta salad, which I tweaked a little. Today I thought I'd go back to his original version (well, almost), but when I tasted it, it was just OK, a little one-note, lacking nuance. Here's what it's made of: Spinach tagliatelle, chopped hazelnuts, torn basil and an egg yolk, in a "citronnette" of lemon juice and hazelnut oil cut with peanut oil. Salt and pepper. (Vedel is all about understatement...) Previously, my changes involved switching the hazelnuts to walnuts (same with the oil) and sautéeing some chopped up pancetta and adding that and its rendered fat. I liked the walnut version. So I did add the pancetta, but the hazelnut version is just... a blanket of hazelnut with a flash of basil now and then. Is there anything I can add or tweak that would give it more depth? Maybe balsamic vinegar? Chopped up sun-dried tomatoes? Thanks for any ideas...
  4. Hi all. I just got the new edition of Fred Plotkin's bible of gourmet eating in Italy. I did a quick scan this morning, and on first reading I didn't note much new or updated from the 1996 version? I went immediately to the Piedmont section, which I had almost memorized from the first edition by looking at it, oh, perhaps 5,000 times! I knew that section wasn't his most complete chapter in the first version, but I expected him to have rounded it out in the new one given that Piedmont has become so "found" (given, too, that it deserves to have been found!). So I was surprised to find that: Guido is still in Castigliole d'Asti; that Vicoletto still serves dinner; that Antine/Posta/Duomo/Renzo/Centro/Bardone/I Caffi/etc. aren't on the planet; that ... on and on and on. After reading most of the Piedmont section, I actually went back to the title page to see if my daughter (it was a gift) had bought the wrong version! Really, I thought I was reading the same book I'd read so many times already. And, in fact, I was. I don't know. Maybe it's just me. I will use it to death, I'm sure. I'm just a little disappointed. I do know that it's tough to do justice to an entire country's food scene in one book. I mean, how much can one human eat! I'm not saying there's nothing there; I still see great places listed. It just doesn't seem so up to date in some areas. I'm willing to apologize and eat my words if you folks think I'm wrong. I know Pontormo is a big fan, as am I in many ways. I like the guy. He seems to care about what I care about. And it's a resource for sure. OK, too much stream of consciousness reviewing -- not the most fair style of reviewing! What do you think? Cheers
  5. Hello! This is my first eG post, but I have been enjoying all of the information and insights as I plan summer travels! My husband and I will be going with my parents to Chicago at the beginning of August to celebrate their 40th anniversary. The focus of our trips is usually food, and I have booked Alinea for Saturday night (can't WAIT for that!), but we have two other nights available. My dad adores Italian food. Are there any great new "finds" for Italian? I have looked at Spiaggio, but I couldn't help but wonder if there is somewhere perhaps slightly less formal/more fun that had really great food. Cost is not a big factor as this is a special occasion weekend, but we are doing the blowout at Alinea on our last night, so big "production" restaurants are not a requirement for the first two nights, though if they DO happen to be the places you think are best, I'm open to that. Plus, we're from California and used to casual attire even at our top restaurants - we don't mind "jacket required", but would kind of prefer "elegant but relatively casual". (I know, savages we are... ) And aside from the Italian recommendations, what other places shouldn't be missed? Thank you, I really appreciate your thoughts! Christina
  6. Italy has a reputation as the home of rustic, simple, earthy, agriculturally driven cuisine. Yet, some comments on the recent gelato topic got me wondering: how many core Italian foods are actually dependent on expensive and elaborate technology? For example, gelato. Serious gelato seems to require a super-expensive machine. If you don't have such a machine, you aren't going to be turning out a top-notch product. Espresso. Sam Kinsey pointed out this similarity. You need substantial, and substantially expensive, equipment in order to pull really great shots and steam milk up to standard. Another one that occurs to me is dried pasta. Just try making it at home without heavy-duty extruding machines. Pizza. You need to build a wood-fired brick oven costing tens of thousands of dollars if you want to make Neapolitan pizza at a high level. I'm sure there are other examples. Meanwhile, it seems you can make most of the French haute cuisine repertoire with a spoon.
  7. I've recently learned to cook risotto and am curious about what you serve it with. Normally I serve rice with meats that make gravy, since risotto is basically a rice dish with it's own 'sauce', my traditional dishes are overkill in the sauce dept. I'm not talking braised dishes, I think they're an excellent choice. It's the roux added gravies that don't make sense to me. I'd also like to incorporate seafood with the meal as a main dish, but am unsure of how to do it without putting it into the risotto itself (it's a kid thing, they don't like risotto but dh and I do and I still want them to eat the main dish). I thought of salmon. I like lamb with it as well. What flavors do I add to the risotto to compliment salmon? What traditional dishes is risotto served with? Do you have a traditional favorite? I've added mushrooms and spinach. What flavors, herbs, veggies do you add? I'm especially curious of how to make it compliment fish etc. since it's lent and fridays are meatless. thanks in advance.
  8. I use my Atlas pasta maker to roll out fondant, chocolate plastique, and gum paste. I've had it for almost a year, and I probably use it once or twice a month (it has a motor). To clean it, I usually run a damp paper towel through it (although the first time I wasn't paying attention and was wiping it with a dish towel, which promptly got stuck in the rollers! I had to cut it away and then it worked like a champ.) Now, it doesn't "grab" the dough, no matter what setting it is on. The rollers move toward each other when it is on; they also slide wider or narrower depending on which setting is chosen. The fondant (think dough) doesn't catch automatically, so I try to guide it, but it doesn't grab even then. Any clues? Is it hopeless? This is the first sign of trouble, it's been fine up to now. The motor still works, maybe I should just get another pasta machine...?
  9. Mediterranean food composed of Greece, Tunisia, Sicily, malta, crete, Balearic Island, sardinia, corsica............ I guese some more, please help to insert. As mediterranean food is still new to me, I very keen and eager to learn more on this type of food. I understand it is rich in colour and healthy. The common ingredients are olive oil, nuts, cheese, tuna, seafood, egg plant, pepper and others and the list goes on ........ I still do not know the particulars fish that the sea here is rich for, the unique products the famous chefs in this area, the culture and its people . my 2 cents
  10. Hey all, I've tried zeppoles from many Italian bakeries ( in Toronto) but today I had the best!!! I always thought that zeppoles had to be fried but these were baked and just awesome. Some lovely custard cream on the inside and a light dusting of icing sugar on the outside. Anyone tried making these?
  11. I made a BIG batch of cold pasta pesto with chicken for avery large crowd. It will be served tonight at an event. When I get to the location and get ready to serve it, it might be kind of dry. How can I moisten it? Chicken broth? water? Cook's illustrated had an article and it said to put some mayo in the pesto sauce. this is just Classico jarred sauce with penne. What should I moisten it with? thanksl please respond asap. Susan
  12. Pretty much self explanatory. I am staying at the W New York in a few weeks and was looking for a good Italian restaurant in Midtown. This is my first trip to NYC, so I really don't want to brave a trip to one of the other Burroughs. Piano Due looks interesting... Thanks
  13. The other day I purchased some baby spring artichokes. I was having my children over for dinner. They love Italian Stuffed Artichokes that "nonna" used to make. I wanted to use the baby artichokes as appetizers that would be easy to eat while standing and visiting before dinner, but would convey the same flavor as the "family favorite." I ended up fixing the baby artichokes as artichoke hearts with the stuffing dropped like a little pillow in the heart. I prepared the hearts by par boiling in chicken stock after cutting and cleaning them. Then I created the stuffing using breadcrumbs, grated cheese, minced garlic, salt, pepper, chopped fresh parsley all binded with egg white. I placed the stuffing on the heart, drizzled with EVOO and placed in the oven for about 15 minutes. They were a hit! Preparing: The final product! Since we are entering the artichoke season, does anyone have any other interesting ways to serve them?
  14. Ciao All, In gastromic preparation for our upcoming cooking trip in Italy next month, my husband and I have been selectively trying out some of the Italian restaurants nearby. Some fancy, some modest, there are some little charmers but there are many mediocre ones in DC. Our experience at a highly recommended place last night made me want to cry, and I thought I would throw it out to you guys for feedback and suggestions. Many of my Silver Spring friends have suggested Sergios Ristorante Italiano in the Hilton on Colesville Road. It sounded strange to me that a good restaurant would be in a chain hotel, but I'm willing to brave many things for a good meal, so off we went. The evening started out pleasantly enough. The waiter greeted my 3-year-old and I, singing in Italian, and showed us right to our table where we waited for my husband. We were served water but my son's glass had lipstick on it. Not a big deal, it was replaced right away when I brought it to their attention. My son happily and relatively quietly played with a few toys. My husband arrived 10 minutes later, about 6:50 pm, as a few other diners also started to arrive. There appeared to be two waiters and a busboy and about 5 tables at the time. We ordered quickly, knowing that when a kid is ready to go, everyone must go when you're at a white table kind of spot. We ordered one glass of wine, a special zucchini and mozzerella appetizer, two special raviolis of the day (mine shrimp, his veal and mushroom) and plain ziti with butter and cheese for the kid. Within 10 minutes, out came our appetizer, wine, and the pasta for the child, for which we were most grateful. Smiles all around, more singing, fresh ground pepper. I was beginning to like this place, despite it's odd basement of a hotel location. But then, the music stopped. After nearly an hour and several nervous glances at our table by our waiter who never came over to check on us or respond to my attempts to flag him down, we were served our lukewarm pastas on hot plates. If you've worked in a restaurant, you know what that means--they'd been sitting under the heat lamp. To be fair, during that hour, about 10 more tables showed up, mostly twos, a few fours and a six, but nothing that would have indicated a complete meltdown. Of course, by the time we got our food we were too busy shovelling it in while taking turns juggling the kid who was D-O-N-E to make a fuss. We just asked for our check. The bill came, my husband took my son out to the lobby, and I noticed they had charged us for two glasses of wine when we had one. Again, on another night, no big deal, but this was starting to tick me off. I got the waiter's attention, explained about the wine, and then said that we would have liked to stay longer but our food took so long that our son had to leave. He said nothing. Now, I'm not the type looking for free food or whatever every time I go out, but this guy didn't even apologize. He said absolutely NOTHING but took the second wine off the bill. I don't even know if the food was good I ate it so fast. Please tell me this is an isolated incident. And tell me some other Italian places you like around DC where the food and the service is good. I can recommend Mia's and Centro in Bethesda on both counts, but downtown DC? Haven't found one yet.
  15. I would like make my own Lardo, like I had in Liguria and Tuscany last year. Also, I hear that Salumi Cured Meats in Seattle makes it but does't ship it. Who makes it? I would like to give it a try. Are there any experience lardo makers that can help me? I hear that Restorante Venanzio in Carrara actually marinates their meats in the Lardo brine before roasting, for amazing results. Thank You Lardo lovers for your help!
  16. I'm recycling intros again, using the writeup I did for Abruzzo originally back in '05. In cooking from Abruzzo on his show, Mario Batali pointed out that the descriptor "forte e gentile" (strong and kind) is often applied to the Abruzzese character, but was also a perfect descriptor of the cuisine as well. These two seemingly contrasting terms play out a number of ways in the Abruzzese cooking traditions. Abruzzo is commonly considered where Northern Italian cuisine meets Southern Italian cuisine, using the qualities of both. Also, Abruzzo has a wild contrast of geography: gentle, herb blanketed meadows, rocky beaches and coastline with a wealth of bivalves, and steep, staggering, snow-capped mountain heights. This contrast in geography translates to a contrast in the cooking styles and ingredients: subtle herbs from the meadow top seafood caught at the coastline, but then this condimento is used for polenta and finished with chilies to create a more robust, rib-sticking dish necessary for living in the mountains. Abruzzo combines the very best of pasta traditions as well: it is home to the Rustichella, Del Verde, and De Cecco pasta factories, three of what are often cited as the top brands dried pasta in Italy. Yet even with so much top-quality dried pasta, the Abruzzese do not shy away from handmade pasta traditions: there is the region's unique maccheroni alla chitarra, sheets of semolina pasta that are rolled over a wired instrument that cuts the dough into square-shaped noodles. Finally, Abruzzo is home to the Scuola Alberghiera, a 400 year old hotel management and cooking school in Villa Santa Maria. Chefs from this school have been employed throughout the ages in Rome, Naples, and as far away as Russia, giving Abruzzo a reputation for turning out top-quality chefs. So here is another contrast: the refined, professional level cuisine of a cooking school 4 centuries old against the robust, rustic cuisine of isolated mountain villages making the most of their meager supplies through long, cold fierce winters. One famous food-centered tradition in Abruzzo is la panarda. As usual with writing on Italian cooking traditions and customs, you’re hard pressed to find two authors who agree on origins. Marlena di Blasi gives the quite plausible explanation that la panarda has its origins in the slaughter of the village pig, when all would come by to contribute to helping butcher the pig and put it up for the winter. As a sort of communal rite of passage, the villagers would smear a piece of bread (pane) with some of the rendered pig fat (lardo) for a simple snack to mark the occasion. Thus the fusion of the two terms, pane e lardo, to eventually through the ages become panarda. Then of course, Anna Teresa Callen, in her all-too-brief-for-an-Abruzzese description of the event, specifically dismisses this history. Regardless of its humble roots, la panarda has over the years become a Herculean feast still observed (but less and less frequently) in the small mountain towns of Abruzzo to mark major celebrations: a birth, a wedding, a family reunion, anything. The typical number of courses for a panarda starts at 30, usually averaging out at 40. And you have to at least try them all, or you risk severe insult to whichever family that made the dish you refused. Family feuds lasting generations have begun this way. Le virtu is a soup made on or near the start of May. The idea, according to di Blasi, is to clean out one’s larders from the winter and combine all the dried beans and bits of salumi left over with the first crops of spring. It's getting balmly down here already, but I'd imagine our northern posters with winter storms still fresh in their memories may want to give this a spin. Chief reference besides the usual suspects (Batali, di Blasi, Culinara): Food and Memories of Abruzzo: Italy's Pastoral Land, by Anna Teresa Callen. As I said in the Marche thread, this book presents some frustrations in that it isn't always entirely specific to the region and offers recipes from Emilia-Romagna and Venice, among others. Still, her framing device for the cookbook: an autobiographical account of her upbringing in Abruzzo amongst her immediate and extended family, her travels elsewhere, and ultimate appreciation for and return to her homeland, makes for charming reading. As long as you go in looking at it more as a general Italian cookbook (despite what the title implies) and less as a specific regional treatise, it makes a good addition to your cookbook collection. Poor Molise, recently independent from Abruzzo, is often entirely left out of literature on these two regions. From what I gather, as an even more mountainous inland region than Abruzzo, it uses alot of goat for its meat basis. A few authors have a approximated its cooking to that of the mountainous parts of Campania, which it borders.
  17. We are hosting a dinner (sit down) party in May with an Italian theme. We are trying to think of something like a classic Italian candy to give the guests to take home. Anybody out there--We need help.
  18. I'm putting together a dinner party for my wine club, and for one of the courses I'm planning to serve fish with a puttanesca sauce. For a fun plating idea (and to get around the problem that one of our members is vegetarian) I had though of perhaps doing a deconstructed version. A roasted cherry tomato, a whole olive, an anchovy filet, etc. But does that just miss the point of them all coming together into something better than the sum of the parts? If I give up on the idea of accomodating the vegetarian, I had thought about make a puttanesca sauce, pureeing and straining it, then using that as a base with the deconstructed elements on top. Thoughts? Ideas?
  19. I will be having my folks over for dinner and want to serve them a spinach risotto with some nice meat, what do ya recommend? I was debating between rack of lamb, beef tenderloin roast, or tuna...also which seasonings to go with the recomended meat would be most apprecitated. TIA.
  20. With the start of Lent and the tradition of eating fish on Fridays, does Italy have any traditions for the Friday meals? I know when I was growing up we ate of a lot of fried smelts.
  21. ITALIAN CREAM CAKE 1/2 c BUTTER (RT) 1/2 c SHORTENING 2 c SUGAR 5 EGGS, SEPARATED 2 c AP FLOUR 1 tsp BS 1 c BUTTERMILK 5-1/2 tsp VANILLA 3-1/2 oz CAN GRATED COCONUT 1 c CHOPPED PECANS Cream Cheese Frosting 1/4 c BUTTER (RT) 8 oz CREAM CHEESE (RT) 2 c SIFTED XXX SUGAR 1 tsp VANILLA 1/2 CHOPPED PECANS 1/2 c GRATED COCONUT Cream butter and shortening. Add sugar, beating til smooth. Add egg yolks, one at a time, beating well after each addition. Combine flour and soda. Add alternately with buttermilk. Stir in vanilla. Add coconut and pecans. Fold in stiffly beaten egg whites. Bake in 3 greased and flour 9-inch cake pans at 350* for 20 to 25 mins, or until done. Cool and frost with CREAM CHEESE FROSTING. Frosting Cream butter and cream cheese. Add sugar, mixing well. Add vanilla. Spread between layers and on top of cake. Sprinkle with pecans and coconut. Keywords: Dessert, Cake ( RG1053 )
  22. Tomato, Eggplant and Italian Sausage Soup Serves 6 as Soupor 4 as Main Dish. This recipe is from the Cooking with/for Disabilities course in the eCGI. This is a nice garden soup anytime, great for end of the season harvest. It can be prepared in a crock pot or soup kettle. You can choose to make it a vegeterian meal by using the soy Italian sausage, and vegetable broth or stock. 3 links Italian Sausage (soy or meat) 1 T olive oil 1 large sweet yellow onion, coarsely chopped 4 cloves garlic, minced 3 sweet banana peppers, sliced in rings OR 1 red bell pepper julienne 3 c Ichiban eggplant, halved, sliced 1/4 inch 8 oz sliced mushrooms 2 bay leaves 2 c vegetable OR chicken stock 8 medium tomatoes OR 2 lbs canned, diced 2 T each fresh oregano and basil OR 2 tsp dried 1/4 tsp each salt and crushed red pepper or to taste 4 oz red wine 2 c or more water 1/2 c cooked pasta per serving; pick a nice shape Slice peppers and eggplant with pizza cutter, set aside. Slice onion with pizza cutter then lay out slices and roll cutter through again, across the layers, to dice. Set aside. Heat skillet over medium heat for a few minutes; spray with olive oil cooking spray. Brown the sausages in whole links until nicely deep golden. Remove sausages, add minced garlic, sliced peppers, and chopped onion, with more non-stick olive oil spray, or 1 T of olive oil. Stir to coat, then slice sausage. Using pizza cutter again, slice sausages in 1/4 inch rounds, return to skillet with onion mixture, add sliced eggplant and mushrooms. Stir and cook until onions and eggplant are slightly tender, about five minutes. Place all in your soup pot on medium heat. Add 2 cups chicken broth or vegetable broth and 2 cups water. Add tomatoes and 2 bay leaves. Cook just to a beginning boil, lower heat, add oregano and basil. Simmer, covered, for 30 minutes. Soup can simmer on low for hours, and is a good choice for your crock pot; may need to replace 1 cup or so water. Add crushed red pepper and salt, adjust to your taste. Now add 6-8 ounces red wine. Let soup simmer on low heat, covered, for another 30 minutes or so. Shortly before you want to serve cook some interesting pasta, al dente; pick a shape, the pennes, rotinis, and small "horns" do well with this soup. 1/2 serving pasta per person (1/2 cup, cooked). Ladle the soup generously over pasta in the bowl. (The pasta is prettier, and will not lose its shape and if you keep it separate until serving soup.) Serve with fresh grated parmesan and or romano cheese, and garlic toast. A side salad is always nice. Keywords: Main Dish, Vegetables, Soup, Pasta, Dinner, Healthy Choices, Intermediate, Lunch, eGCI ( RG775 )
  23. I remember a blurb about a great wine store specializing in Italian wines near Arthur Ave. Where exaxctly is it?
  24. Two Italians from this week... 2001 Villadoria Nebbiolo d’Alba - Dark red with an orangish tint. Very aromatic, with cherry, red berry, rose petals, and what I swear smelled like truffle oil. Flavors of cherry, red berry, herbs, and some minerally notes. Initially the tannins very firm and grainy, almost crunchy! Extremely drying, chalky, and gripping on the finish. This did soften up somewhat on day two, but there were some substantial tannins that were really getting in the way of the fruit. Not sure if age will soften this, or if it is just really tannic. Great nose, but it left me feeling somewhat ambivalent. 1997 Tenuta Cappallotto Barolo Sori Paradiso - Sat for a good hour in the glass before tasting. Brick red in color. A pretty and fairly intense nose with cherry, tar, and a sweet floral perfume. Flavors of tar, flowers, cherry, licorice, and orange peel. The wine was quite approachable, with tannins that are a little drying, but they are pretty fine and were easily tamed by a bowl of duck and wild mushroom risotto. Good balance and nice flavor, finishing with some nice tar and licorice notes. Drinking well now, and seemingly not a long term ager, but it was tasty with the meal and a good Barolo bargain for the $29 paid. I found this enjoyable. All the best, Jean
  25. I use Le Guide Hachette des Vins to help guide me around France. Because it does a great job covering small producers that never export their wines I feel it keeps me well off the beaten track used by Robert Parker fans. What I am looking for is the Italian equivalent. Any suggestions?
×
×
  • Create New...